PSTR 2301 Chocolates and Confections

Course Information

Course Description

PSTR 2301. CHOCOLATES AND CONFECTIONS (2-3-3) Production and decoration of traditional truffles, marzipan, molded and hand-dipped chocolate, caramels, nougats, and pate de fruit. Prerequisites: CHEF 1301, 1305; PSTR 1301, 1310, 2431. Assessment Levels: R2, E2, M1. 12.0501

Prerequisite(s)

CHEF 1301, 1305; PSTR 1301, 1310, 2431. Must have Level 2 in Reading and English and Level 1 in Math.

CIP Code

12.0501

Credits (SCH)

3

Lecture-Lab-SCH

(2-3-3)